Manual Sharp R-775 (page 289 of 317) (German, Dutch, French, Italian, Spanish)

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PORTUGUÊS

287

SOPAS E ENTRADAS

Espanha

COGUMELOS RECHEADOS COM

ROSMANINHO

Champiñones rellenos al romero

Tempo de cozedura total: aprox. 9-14 minutos

Utensílios: tigela com tampa (capacidade 1 l)

tigela redonda lisa com tampa

(aprox. 26 cm diâmetro)

Ingredientes:

8 cogumelos grandes inteiros

(aprox. 500 g)

2 c/ sopa manteiga ou margarina (20 g)

1 cebola (50 g), cortada finamente

50 g fiambre em cubos

pimenta preta moída

rosmaninho

125 ml vinho branco seco

125 ml natas

2 c/ sopa farinha (20 g)

1. Corte os pés dos cogumelos e pique-os.

2. Coloque a manteiga numa tigela e espalhe no

fundo. Adicione a cebola, o fiambre cortado e

os pés dos cogumelos picados. Tempere com a

pimenta e o rosmaninho, tape e deixe cozinhar.

3-5 min. 900 W

Deixe arrefecer.

3. Coloque 100 ml do vinho e as natas na tigela

redonda. Tape e aqueça.

1-3 min. 900 W

4. Misture a farinha com o restante vinho e

acrescente ao líquido quente. Tape e deixe

cozinhar. Mexa uma vez durante a cozedura.

aprox. 1 min. 900 W

5. Encha os cogumelos com a mistura de fiambre e

coloque-os por cima do molho. Leve a gratinar

em cima da grelha alta.

4-5 min. 630 W

Deixe os cogumelos repousar durante 2 minutos

depois da cozedura.

Espanha

FIAMBRE RECHEADO

Jamón relleno

Tempo de cozedura total: aprox. 13-18 minutos

Utensílios: tigela com tampa (capacidade 2 l)

forma de empadão redonda

(26 cm diâmetro)

8 espetos pequenos

Ingredientes:

150 g folhas de espinafres, sem talos

150 g queijo fresco com 20 % tg

50 g queijo Emmental ralado

pimenta

colorau

8 fatias de fiambre (400 g)

125 ml água

125 ml natas

2 c/ sopa farinha (20 g)

2 c/ sopa manteiga ou margarina (20 g)

1 c/ chá manteiga ou margarina para

untar a forma

1. Corte finamente os espinafres, misture com o

queijo fresco e o queijo Emmental e tempere a

seu gosto.

2. Espalhe uma colher de sopa do preparado sobre

cada fatia de fiambre e enrole. Prenda o rolo de

fiambre com um espeto.

3. Prepare o molho béchamel: Junte a água e as

natas numa tigela, tape e aqueça.

2-4 min. 900 W

Misture a farinha com a manteiga, misture com o

molho e bata com a batedeira até ficar

uniformemente dissolvido. Tape e deixe ferver até

engrossar.

aprox. 1 min. 900 W

Mexa e prove.

4. Coloque os rolinhos dentro da forma previamente

untada, regue com o molho e deixe cozinhar em

cima do prato giratório

2-4 min. 900 W

8-9 min. 630 W

Deixe os rolinhos de fiambre repousarem cerca

de 5 minutos depois de cozinhar.

Sugestão:

Pode comprar molho béchamel pré-preparado e

utilizá-lo nesta receita.

13. R-775+785 Port CkBk 4/17/02 2:41 PM Page 287

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Sharp R-775 Manual

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